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R-24STM
User Manual
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Sharp R-24STM User Manual

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800W (IEC 60705)
R-24STM
MICROWAVE OVEN
OPERATION MANUAL WITH COOKBOOK
R-24STM O/M + CkBk 5/4/01 8:39 am Page A
R-24STM O/M + CkBk 5/4/01 8:39 am Page B
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CONTENTS
Oven and Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2
Control Panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3
Safety:
Installation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4
Important Safety Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5
Operation:
Maff Heating Category . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5
Microwaving . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6
Microwave Power Levels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6
Before Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7
Setting the Clock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7
How to operate the oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8
Express Cook/Express Defrost . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9
Express Cook/Express Defrost Charts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10-11
Convenient Functions: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12
Cooking Advice:
Suitable Cookware . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13-14
Food Handling & Preparation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14-15
Advice for Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15
Advice for Defrosting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16
Advice for Reheating . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17
Cookbook . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18-30
Aftercare:
Cleaning and Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31
Troubleshooting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31-32
To Replace the Mains Plug . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32
Calling for Service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .33
Guarantee . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .33
Specifications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Back Cover
OPERATION MANUAL
This operation manual contains important information which you should read carefully
before using your microwave oven.
IMPORTANT: There may be a serious risk to health if this operation manual is not followed
or if the oven is modified so that it operates with the door open.
If you require any advice or assistance regarding your Sharp product, please visit our
website -
http://www.sharp.co.uk/support.
Customers without Internet access may telephone 08705 274277 during office hours, or
from Ireland (01) 676 0648.
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OVEN AND ACCESSORIES
2
3
4
5
6
7
8
10
12
11
13
14
15
ACCESSORIES:
Check to make sure the following accessories are provided: (13) Turntable (14) Roller stay (15) Seal Packing Place the roller stay in the seal packing on the floor of the cavity. Then place the turntable on to the roller stay. To avoid damage to the turntable, when removing dishes/containers from the microwave oven, please ensure that you lift them clear of the turntable rim.
NOTES:
• Always operate the oven with the turntable and support fitted correctly. This promotes thorough even cooking. A badly fitted turntable may rattle, may not rotate properly and damage the oven.
• The turntable rotates clockwise or counter clockwise. The rotary direction may change each time you start the oven. This does not affect cooking performance.
• When you order accessories, please mention two details: part name and model name to your dealer or SHARP authorised service facility.
1 Menu label 2 Control panel 3 Oven lamp 4 Door opening handle 5 Waveguide cover (DO NOT REMOVE) 6 Seal packing 7 Oven cavity 8 Door seals and sealing surfaces
9 Door latches 10 Ventilation openings 11 Outer cabinet 12 Power cord
9
1
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CONTROL PANEL
1. DIGITAL DISPLAY
2. EXPRESS COOK button:
Use for programming the EXPRESS COOK menus 1 - 7.
3. EXPRESS DEFROST buttons: Use to defrost foods stated.
4. START/AUTO MINUTE button: Press to start a programme. Press to cook on 100P for 1 minute or increase time during cooking in multiples of 1 minute.
5. STOP/CLEAR button: Press once to stop a programme, twice to cancel a programme.
6. TIME/WEIGHT knob: Use to enter the cooking time or weight. You can rotate clockwise or anti-clockwise.
7. POWER LEVEL button: Press to select the microwave power level.
1
2
3
4
5
6
7
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INSTALLATION
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WARNING: Inspect the Oven:
• Check the oven carefully for damage before and regularly after installation.
• Make sure the door closes properly, that it is not misaligned or warped.
• Check the hinges and door safety latches are not broken or loose.
• Ensure the door seal and sealing surfaces are not damaged.
• Inspect the oven interior and door for dents. IMPORTANT: If any damage is apparent, do not operate the oven in any way. Contact your dealer or a SHARP authorised service facility. (see p. 33)
1. Remove all packing materials including the feature sticker (if applicable). Do not remove the plastic film from the inside of the oven window as this protects it from dirt. The waveguide cover prevents food and grease from entering the waveguide area where it could cause damage. DO NOT REMOVE.
2. Place oven on a secure, level surface, strong enough to take the oven weight, plus the heaviest item likely to be cooked in the oven.
3. The minimum height of free space necessary above the top surface of the oven is 15cm.
4. Do not place the oven where heat, moisture or high humidity are generated, (for example, near or above a conventional oven) or near combustible materials (for example, curtains). Do not block or obstruct air vent openings. Do not place objects on top of the oven.
5. Make sure the power supply cord is undamaged (See “Electrical Conection” opposite) and that it does not run under the oven or over any hot or sharp surfaces.
6. The socket must be readily accessible so that it can be easily unplugged in an emergency.
7. Do not use the oven outdoors.
BUILDING-IN-KIT.
This oven is not designed to be built into a kitchen unit.
IMPORTANT! ELECTRICAL CONNECTION.
• Do not allow water to come into contact with the power supply cord or plug.
• Insert the plug properly into the socket.
• Do not connect other appliances to the same socket using an adaptor plug.
• If the plug or socket is loose or the power supply cord is damaged, it must be replaced with a special cord. The exchange must be made by an authorised SHARP service facility.
• When removing the plug from the socket always grip the plug, never the cord as this may damage the power supply cord and the connections inside the plug.
• If the fitted mains plug to your oven is a rewireable type and in the unlikely event of the socket outlet in your home not being compatible with the plug supplied, remove the plug and fit an appropriate type, observing the wiring code given in `To replace the mains plug’ on page 32. If you wish to remove or replace the plug supplied, ensure the plug is removed properly and not cut off.
• If the plug fitted to your oven is a non-rewirable plug and in the unlikely event of the socket outlet in your home not being compatible with the plug supplied, cut-off the mains plug and fit an appropriate type, observing the wiring code given in `To replace the mains plug’ on page 32.
Danger:
The fuse from the cut-off plug should be removed and the plug disposed of in a safe manner. Under no circumstances should the cut-off plug be inserted into a socket outlet as a serious electric shock may occur. The plug must not be used without the fuse cover fitted. If you have any doubt about your microwave oven obtain the help of a qualified electrician.
When replacing the plug please ensure that you use a BSI or ASTA approved plug to BS1363, this should be fitted with a brown coloured 13 amp fuse approved by BSI or ASTA to BS1362. If you have any doubt about electrical connection seek the help of a qualified electrician.
WARNING: THIS APPLIANCE MUST BE EARTHED
To wire an appropriate plug, follow the wiring code given in `To replace the mains plug’ on page 32.
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15cm
INSTALLATION IMPORTANT SAFETY INSTRUCTIONS
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Pacemaker: If you have a heart pacemaker, consult your doctor or the pacemaker manufacturer prior to oven use.
Warning: Only allow children to use the oven without supervision when adequate instructions have been given so that the child is able to use the oven in a safe way and understands the hazards of improper use.
Oven Use:
• The oven is for domestic food preparation only.
• Never operate when empty.
• Do not leave or store anything inside the oven
when not in use.
• Never attempt to use the oven with the door open. It is important not to force or tamper with the door safety latches.
• Never operate the oven with any object caught in the door.
• Do not insert fingers or objects in the holes of the door latches or air-vent openings as this may damage the oven and cause an electric shock.
• If water or food drops inside the air vent openings switch off the oven immediately, unplug it and call a SHARP approved service facility. (See page 33).
• Never move the oven while it is operating.
Fire: If smoke is observed, switch off and unplug the appliance and keep the door closed in order to stifle any flames.
IMPORTANT SAFETY INSTRUCTION READ CAREFULLY AND KEEP FOR FUTURE REFERENCE
MAFF HEATING CATEGORY
E
800W
The heating category (a letter A to E) developed by MAFF (Ministry of Agriculture, Fisheries and Food) with microwave oven and food manufacturers indicates the ability of the oven to heat small quantities of food (up to 500g [1lb 2oz]). It does not represent the general performance of the oven.
Microwave output power in Watts (based on international (IEC 60705) standard).
600 700 800 900 1000 Watts
OVEN OUTPUT POWER
Less heating time required
More heating time required
Letter representing the oven heating category.
Microwave Symbol.
A B C D E
OVEN OUTPUT CATEGORY
Less heating time required
More heating time required
Food packs carry cooking instructions for heating categories A to E. Follow instructions for the letter corresponding to the oven’s heating category. The higher the output power and heating category of the oven the less heating time is required. As shown opposite.
Liquids: Microwave heating of beverages can result in delayed eruptive boiling, therefore care has to be taken when handling the container. Stir the liquid prior to and during heating/reheating, let liquid stand in the oven after cooking.
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MICROWAVING
MICROWAVE POWER LEVELS
Introduction:
Water, sugar and fat in food absorb microwaves which causes them to vibrate. This creates heat by friction, in the same way your hands get warm when you rub them together. Outer areas of food are heated by microwave energy, and remaining portions by conduction. It is, therefore, important to turn, rearrange or stir food to ensure even heating. Where recommended allow food to stand. This is not optional but necessary to ensure
thorough cooking and is particularly important for dense food, such as joints of meat. Microwaves pass through non-metallic dishes and utensils and heat the food inside the dishes. Microwaves are reflected by metal. The oven is lined with metal and has a fine metallic mesh in the door to prevent microwave leakage. Metallic dishes are not suitable for microwaving. Only use utensils that are suitable for microwave ovens. (See suitable cookware, pages 13 - 14).
Power level:
The microwave power level is varied by the microwave energy switching on and off. When using power levels other than 100P you will be able to hear the microwave energy pulsing on and off as the food cooks or defrosts.
IMPORTANT: The microwave power level will default to 100P unless you press the POWER LEVEL button to the desired setting.
TO CHECK THE POWER LEVEL:
To check the microwave power level during cooking, press the POWER LEVEL button. As long as your finger is pressing the POWER LEVEL button the power level will be displayed. The oven continues to count down although the display will show the power level.
To change the power level for cooking, enter the required time and then press the POWER LEVEL button. For example:
Your oven has 5 power levels. To choose the power level for cooking, follow the advice given in the recipe section. Generally the following recommendations apply:
100P - (HIGH output = 800W) used for fast cooking or reheating e.g. for casseroles, hot beverages, vegetables etc.
70P - (MEDIUM HIGH output = 560W) used for longer cooking of dense foods such as roast joints, meat loaf and plated meals, also for sensitive dishes such as cheese sauce and sponge cakes. At this reduced setting, the sauce will not boil over and food will cook evenly without over cooking at the sides.
50P - (MEDIUM output = 400W) for dense foods which require a long cooking time when cooked conventionally, eg. beef dishes, it is advisable to use this power setting to ensure the meat will be tender.
30P - (MEDIUM LOW output = 240W Defrost setting) to defrost, select this power setting, to ensure that the dish defrosts evenly. This setting is also ideal for simmering rice, pasta, dumplings and cooking egg custard.
10P - (LOW output = 80W) For gentle defrosting, eg. cream gateaux or pastry.
P = Percentage
x1
100P (HIGH)
x2
70P (MED HIGH)
x3
50P (MEDIUM)
x4
30P (MED LOW)
x5
10P (LOW)
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BEFORE OPERATION
SETTING THE CLOCK
Plug in the oven.
1. The oven display will flash:
2. Press the STOP/CLEAR button.
3. The display will show:
To set the clock, see below.
1.
2.
3.
x1
1. To set the 12 hour clock, press the POWER LEVEL button once and hold for 3 seconds, will appear in the display.
2. To set the 24 hour clock, press the POWER LEVEL button once more after step 1, will appear in the display.
2. To enter the hours rotate the TIME/WEIGHT knob clockwise/counter-clockwise until 23 is displayed.
Check the display.
Example: To set the 24 hour clock to 23:35
4. To enter the minutes rotate the TIME/WEIGHT knob clockwise until 35 is displayed.
3. To change from hours to minutes press the POWER LEVEL button once.
5. To start the clock press the POWER LEVEL button once.
x1 and hold for 3 seconds.
There are two setting modes: 12 hour clock and 24 hour clock.
x1
NOTES:
• If the clock is set, when cooking is complete, the display will show the correct time of day. If the clock has not been set, the display will only show when cooking is complete.
• If the electrical power supply to your microwave oven is interrupted, the display will intermittently show:
after the power is reinstated. If this occurs during cooking, the programme will be erased. The time
of day will also be erased.
• When you want to reset the time of day, follow the above example again.
x1 and hold for 3 seconds.
Select the 24 hour clock.
1. Select the clock function.
x1
x1
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HOW TO OPERATE THE OVEN
x2 x1
2. To input the power level press the POWER LEVEL button twice.
3. Press the START/AUTO MINUTE button once to start cooking.
The display will count down through the set cooking time.
Opening and closing the door:
To open the oven door, pull the door opening handle.
Starting the oven:
Prepare and place food in a suitable container onto the turntable or place directly onto the turntable. Close the door and press the START/AUTO MINUTE button.
Stopping the oven:
If you wish to stop the oven during cooking press the STOP/CLEAR button once or open the oven door. If you wish to cancel the cooking programme, press the
STOP/CLEAR button twice.
NOTES:
• When the door is opened during cooking, the cooking time on the display stops automatically. The cooking time starts to count down again when the door is closed and the START/AUTO MINUTE button is pressed.
• When oven operation has finished, the time of day will reappear on the display, if the clock has been set.
• If you wish to know the power level during cooking, press the POWER LEVEL button. As long as your
finger is touching the button the power level will be displayed.
• You can rotate the TIME/WEIGHT knob clockwise or counter-clockwise. If you rotate the knob counter- clockwise, the cooking time will decrease from 90 minutes by units of time.
1. To enter the cooking time, rotate the TIME/WEIGHT knob until the desired time is displayed.
Example:
To cook for 2 minutes and 30 seconds on 70P microwave power.
Setting the cooking time:
Your oven can be programmed for up to 90 minutes. (90.00) The input unit of cooking (defrosting) time varies from 10 seconds to 5 minutes. It depends on the total length of the cooking (defrosting) time as shown on the table.
Cooking time Increasing unit
0-5 minutes 10 seconds 5-10 minutes 30 seconds 10-30 minutes 1 minute 30-90 minutes 5 minutes
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EXPRESS COOK/EXPRESS DEFROST
2. Enter the weight by rotating the TIME/WEIGHT knob until the desired weight is displayed.
1. Press the EXPRESS COOK button once.
Example 1: To cook medium Roast Beef weighing 1.5kg from frozen, using EXPRESS COOK.
x1
3. Press the START/AUTO MINUTE button once to start
cooking.
EXPRESS COOK/EXPRESS DEFROST enables you to cook 7 EXPRESS COOK or defrost 3 EXPRESS DEFROST menus listed in the charts on pages 10 - 11.
Follow the example below for details on how to operate these functions.
The display will count down through the cooking time.
1. Press the MEAT JOINT button once.
Example 2: To defrost a Meat Joint weighing 1.5kg, using EXPRESS DEFROST.
x1
3. Press the START/AUTO MINUTE button once to start
defrosting.
The display will count down through the defrosting time.
x1
x1
2. Enter the weight by rotating the TIME/WEIGHT knob until the desired weight is displayed.
Selecting the Menu: The menu will be changed automatically by holding down the EXPRESS COOK button as
well as by pressing until the desired menu appears.
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EXPRESS COOK CHART
MENU WEIGHT RANGE COOKING PROCEDURE
EC-1 Frozen Roast 0.5kg - 1.5kg • Place meat in a flan dish on the turntable. Beef/Lamb • Turn meat over when the audible signal sounds.
• After cooking, leave meat to stand wrapped in aluminium foil for 10 minutes.
EC-2 Chilled Roast 0.5kg - 1.5kg • Place meat in a flan dish on the turntable. Beef/Lamb • Turn meat over when the audible signal sounds.
• After cooking, leave meat to stand wrapped in aluminium foil for 10 minutes.
EC-3 Frozen Roast 1.2kg - 1.6kg • Place poultry breast side down in a flan dish on the Poultry turntable.
• Turn poultry over when the audible signal sounds. When cooking frozen poultry with giblets, remove the giblets at first or second turn over.
• After cooking, leave poultry to stand wrapped in foil for 10 minutes.
NOTE: This menu is only suitable for cooking whole poultry.
EC-4 Chilled Roast 1.2kg - 1.6kg • Pierce skin a few times and place poultry breast side Poultry down in a flan dish on the turntable.
• Turn poultry over when the audible signal sounds.
• After cooking, leave poultry to stand wrapped in foil for
10 minutes.
NOTE: This menu is only suitable for cooking whole poultry.
EC-5 Jacket Potatoes 1 - 4 pieces • Pierce each potato in several places and place towards
(1 potato = the edge of the turntable. approx. 250g) • Turn food over when the audible signal sounds.
• Stand, wrapped in aluminium foil for 5 minutes.
EXPRESS COOK
WEIGHT RANGE:
•
Food weight should be rounded up to the nearest 0.1kg, for example, 0.65kg to 0.7kg or 0.34kg to 0.3kg.
• You are restricted to enter a weight within the range (see the following charts).
• To cook/defrost weights above or below that range or foods not included in the charts below, refer to the
charts in the Cookbook section.
NOTES:
• When action is required (example, to turn food over), the oven stops, the audible signals sound, the remaining cooking time and an indicator will flash on the display. To continue cooking, press the START/AUTO MINUTE button.
• The final temperature will vary according to the initial food temperature. Check food is piping hot after cooking. If necessary, you can extend the cooking manually.
• When freezing foods for EXPRESS COOK, ensure food is fresh and of good quality.
• If you use the AUTO MINUTE function during EXPRESS COOK/EXPRESS DEFROST operation, the food
may be overcooked.
x1
x2
x3
x4
x5
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EXPRESS DEFROST CHART
For converting to Lb/oz see the conversion chart on page 18. Weigh all meat and poultry prior to defrosting and cooking as the labelled weight is only approximate.
Defrost: If necessary, shield small areas of meat or poultry with flat pieces of aluminium foil. This will
prevent the areas from becoming warm during defrosting. Ensure the foil does not touch the oven walls. Do not cook the meat or poultry until thoroughly defrosted.
NOTES: To defrost foods not included in the EXPRESS DEFROST chart (above), use Microwave Power
levels 30P or 10P. Stir or turn food at least 2 - 3 times during defrosting. After defrosting, cover food or wrap in aluminium foil and leave to stand until throroughly defrosted. Refer to the defrosting chart in the cookbook section on Page 19.
EXPRESS DEFROST
MENU WEIGHT RANGE COOKING PROCEDURE
Meat joint: 0.5kg - 1.5kg • Place meat in a flan dish on the turntable. Beef/Lamb/Pork • Turn over when audible signal sounds.
• Stand, wrapped in foil, for 60 - 90 minutes until evenly defrosted.
Minced Meat 0.2kg - 0.8kg • Place minced meat in a flan dish on the turntable. Beef/Lamb/Pork • Turn over and remove defrosted parts when the audible
signal sounds.
• Stand (if required), covered with foil, for 15 - 30 minutes until evenly defrosted.
Whole Poultry 1.2kg - 1.6kg • Place poultry breast side up in a flan dish on the
turntable.
• Turn over when the audible signal sounds.
• Stand, wrapped in foil, for 60-90 minutes until evenly
defrosted.
MENU WEIGHT RANGE COOKING PROCEDURE
EC-6 Rice / Pasta 0.1kg - 0.3kg • Add 300ml (
1
/2 pint) boiling water per 100g (4oz)
rice/pasta.
• Do not cover.
• Stir when the audible signal sounds.
• Stand for 2 minutes before draining and rinsing in
boiling water.
EC-7 Cake 0.7kg • Prepare the cake referring to the recipes on page 30.
• Place the prepared dish on the turntable.
• Stand for approx. 10 minutes after cooking.
• Remove from the cake dish.
NOTE: This menu has one setting for 0.7kg. It is not
necessary to enter the weight. When you select this menu, the display will show 0.7 kg automatically.
EXPRESS COOK
x6
x7
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CONVENIENT FUNCTIONS
The oven will begin to cook for 5 minutes on 100P and then for 16 minutes on 30P.
NOTE: If 100P is selected as the final power level, it is not necessary to input the power level.
x4
x1
Example:
To cook for: 5 minutes on 100P power (Stage 1)
16 minutes on 30P power (Stage 2)
1. MULTIPLE SEQUENCE COOKING:
A sequence of 3 stages (maximum) can be programmed.
2. To input the power level press the POWER LEVEL button once.
STAGE 1
1. To enter the cooking time, rotate the TIME/WEIGHT knob until the desired time is displayed.
STAGE 2
3. To enter the cooking time, rotate the TIME/WEIGHT knob until the desired time is displayed.
x1
5. Press the START/AUTO MINUTE button once to start cooking.
4. To input the power level press the
POWER LEVEL button 4 times.
x2
AUTO MINUTE enables you:
• To cook on 100P microwave power in multiples of 1 minute.
• To extend cooking time in multiples of 1 minute.
Example: To cook on 100P for 2 minutes, press the START/AUTO MINUTE button twice.
NOTES:
• The AUTO MINUTE function for direct start, can only be input within 3 minutes after cooking completion, closing the door or pressing the STOP/CLEAR button.
• The cooking time may be extended to a maximum of 99 minutes.
2. AUTO MINUTE:
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SUITABLE COOKWARE
Browning dishes & self-heating packages.
Metal cookware.
Aluminium foil & foil containers, made from "Micro Foil®".
Heat resistant glass, (e.g. Pyrex®, Fire King®, Corning Ware ®).
Microwave-safe plastic cookware.
Microwave cling film, microwave roasting bags.
Heat-resistant china and ceramics.
When microwaving, use only those utensils suitable for microwave cookery as indicated below:
A variety of cookware can be used for microwaving. Round/oval dishes rather than square/oblong ones are recommended, as food in corners tends to overcook.
YES
Always place on an up-turned plate on the turntable to prevent heat stress. Follow manufacturer's instructions. Be careful as these become very hot. Popcorn: Only use microwave popcorn in recommended packaging (follow popcorn manufacturer's instructions). Never use oil unless the manufacturer recommends and never cook for longer than instructed.
NO
YES/NO
Use small pieces of aluminium foil to shield food from overheating. Keep foil at least 2cm from the oven walls. Foil containers are not recommended unless specified by the manufacturer, eg. MicroFoil ®, follow instructions carefully.
YES
YES
YES
Microwave cling film and bags must be vented for steam to escape, pierce in 4 - 5 places. Do not use plastic or metal ties as they may melt or catch fire due to electrical ‘arcing’.
YES
Except for dishes with metallic decoration.
COOKWARE SUITABLE FOR MICROWAVING
13
R-24STM O/M + CkBk 5/4/01 8:39 am Page 13
FOOD HANDLING AND PREPARATION
SUITABLE COOKWARE
Disposable containers: Thin plastic, paper, straw and wooden containers.
Kitchen paper.
YES
Always attend the oven closely. Look at the oven from time to time when cooking or reheating food in disposable containers of plastic, paper or other combustible material. Only use for warming food. Pay special attention as over­heating may cause a fire in your oven. When heating food in plastic or paper containers, keep an eye on the oven due to the possibility of ignition.
YES
Always attend the oven closely. Only use to absorb fat and moisture when warming food. Pay special attention as over-heating may cause a fire in your oven.
COOKWARE SUITABLE FOR MICROWAVING
Stir, turn &
stand
Initial and final
temperature of
food
Composition
& quality
Face & Hands: Always use oven gloves to remove food or cookware from the oven. Stand back
when opening the oven door to allow heat or steam to disperse. When removing covers (such as cling film), opening roasting bags or popcorn packaging, direct steam away from face and hands.
For even cooking stir, turn or rearrange food during cooking. Where recommended, leave food to stand after cooking or defrosting.
The initial temperature of food affects the amount of cooking time needed, eg. chilled food requires more cooking than food at room temperature. The temperature of the container is not a true indication of the temperature of the food or drink. Cut into foods with fillings, for example, jam doughnuts, to release heat or steam.
Food high in fat or sugar (Christmas pudding or mince pies) requires less heating time and should be watched, over-heating can lead to fire. Good quality ingredients should be used for microwaving. Economical cuts of meat are recommended for casserole.
Check the temperature of food and drink and stir before serving. Take special care when serving to babies, children or the elderly. The contents of feeding bottles and baby food jars are to be stirred or shaken and the temperature is to be checked before consumption to avoid burns.
14
R-24STM O/M + CkBk 5/4/01 8:39 am Page 14
ADVICE FOR COOKING
FOOD HANDLING AND PREPARATION
Piercing
Arrangement
Covering
Size & shape
Density &
quantity
Hygiene
Food with skin (such as potatoes, apples, fish, chicken), or with membrane (such as the white and yolk of eggs, including boiled eggs), must be pierced in several places before cooking or reheating. If not, steam will build up and may cause food to explode. Note: Eggs in their shells and whole hard boiled eggs should not be heated in the microwave ovens since they may explode even after microwaving has ended.
Place thickest parts of food on the outside of the dish, for example, the meaty ends of chicken drumsticks should be placed on the outside of the dish.
Fish, vegetables and certain other foods benefit from being covered during microwave cookery, follow recommendations where given and use vented microwave cling film or a suitable lid.
Food size and shape affect the amount of cooking time needed. When cooking more than one portion of the same food ensure they are of a similar size and shape.
Food density and quantity affect the amount of cooking time needed, for example, potatoes require more cooking than peas; four potatoes will take longer to cook than two.
Food hygiene standards (storage, handling and preparation) apply to microwaving. Always store convenience foods as recommended by the food manufacturer and keep no longer than the "Use By" date.
WARNING - Always attend the oven when in use. Carefully follow the SHARP Operation Manual at all times. If you exceed recommended cooking times and/or use power levels that are too high, food may overheat, burn, and in extreme circumstances, catch fire and damage the oven.
The microwave power level will default to 100P unless you press the POWER LEVEL button to reach the desired setting. Take care when heating foods with high sugar or fat content, for example, Christmas pudding, mince pies and fruit cakes (see reheating chart in the cookbook section for guidance). Before use, the user should check that utensils are suitable for use in microwave ovens. Lids: Always remove lids from food jars and containers before you use them in the oven. If you do not, steam and pressure will build up inside and the container may explode. Do not place hot foods/utensils on a cold turntable, or cold foods/utensils on a hot turntable. WARNING: Liquids and other foods must not be heated in sealed containers since they are liable to explode.
15
R-24STM O/M + CkBk 5/4/01 8:39 am Page 15
ADVICE FOR DEFROSTING
Meat joints
Poultry
Steak, Chops & Chicken Portions
Cubed & Minced Meat
Whole fish & Fillets
Prepacked Frozen Foods
Place in a flan dish, turn over at least 4 - 5 times during defrosting, shield any warm areas with small, flat pieces of foil. After defrosting, wrap in foil and allow meat to stand for 60 - 90 minutes, until thoroughly defrosted.
Place in a flan dish, turn over at least 3 - 4 times during defrosting, shield any warm areas with small, pieces of foil. After defrosting, wrap in foil and allow poultry to stand for 60 - 90 minutes, until thoroughly defrosted. NOTE: Do not defrost poultry with giblets.
Place in a flan dish, separate during defrosting and turn over at least 2 - 3 times. Shield if necessary.
Place in a flan dish, stir or turn over at least 3 - 4 times during defrosting, remove defrosted parts each time. Please refer to chart on page 19, or the ‘Express Defrost’ chart on page 11.
Place in a flan dish, separate during defrosting and turn over at least twice. Shield if necessary.
Remove packaging, including any foil and place in a suitable dish.
NOTES:
• To defrost food, use either 30P or 10P microwave power.
• Shield warm areas with small pieces of foil if necessary.
• It is important to turn food over, separate (where
appropriate) and rearrange to ensure even defrosting.
• Standing time is necessary to ensure thorough defrosting.
• Ensure food is thoroughly defrosted before use.
16
R-24STM O/M + CkBk 5/4/01 8:40 am Page 16
ADVICE FOR REHEATING
WARNINGS: Oil & Fat: Never heat oil or fat for deep frying as this may lead to overheating and fire. Stand back
when opening the oven door to allow heat or steam to disperse. When removing covers (such as cling film), opening roasting bags or popcorn packaging, direct steam away from face and hands.
Never heat liquids in narrow-necked containers, as this could result in the contents erupting from the container and may cause burns.
• Remove food from foil or metal containers before reheating.
• Reheating times will be affected by the shape, depth, quantity and temperature of food together
with the size, shape and material of the container.
• To avoid overheating and fire, special care must be taken when reheating foods with a high sugar or fat content, for example, minced pies or Christmas pudding.
• Canned potatoes should not be heated in the microwave oven, follow the manufacturers’ instructions on the can.
Remove any poultry or meat portions, reheat these separately, see below. Place
smaller items of food to the centre of the plate, larger and thicker foods to the edge. Cover with vented microwave cling film and reheat on 50P, stir/rearrange halfway through reheating. Ensure food is thoroughly reheated before serving.
Cover with vented microwave cling film or suitable lid, reheat on 50P. Stir frequently to ensure even reheating.
Place thickest parts of the portions on the outside of the dish, cover with vented microwave cling film and reheat on 70P. Turn over halfway through. NOTE: Ensure poultry is thoroughly reheated, before serving.
Cover with vented microwave cling film and reheat on 50P. Rearrange at least once to ensure even reheating. NOTE: Ensure meat is thoroughly reheated before serving.
Place pies on a plate or in a flan dish. Reheat meat pies on 70P and fruit pies on 50P.
Cover with vented microwave cling film or suitable lid and reheat on 50P. Stir at least once during reheating.
Plated meals
Casserole
Poultry portions
Sliced meat
Pies
Vegetables
17
R-24STM O/M + CkBk 5/4/01 8:40 am Page 17
COOKBOOK
INTRODUCTION
This Cookbook contains a wide variety of recipes developed specifically for your microwave oven. These will give you successful results and will save time and electricity. The recipes demonstrate the capabilities of your oven and prove that microwave technology is the efficient and effective alternative to conventional cooking. The cookery notes below compliment all cooking procedures in this cookbook and should be read in advance of recipe preparation.
CONTENTS
Introduction & Conversion Charts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18
Defrosting Charts:
Meat, poultry, fish & fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .19
Cooking Charts
Meat, poultry & fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20
Fresh & frozen vegetables & fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21
Rice, pasta & eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22
Reheating Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23
Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24-30
• Please weigh all meat and poultry prior to defrosting and cooking, as labelled weights are only
approximate.
• Where dishes are covered use vented microwave cling film unless otherwise stated. Where dishes are
lined, use greaseproof paper unless otherwise stated.
• Please note that all preparation times and serving quantities are approximate.
• All ingredients are given in both metric and imperial measures. Use either set but not a combination of
both measures.
• Cooking times in the charts and recipes are based on standard conditions. Cooking results will vary
according to the condition of foods, utensils and the oven. Please check the cooking result and, if
necessary, adjust cooking times accordingly.
• Serve all dishes immediately unless otherwise stated.
• Butter and margarine can be interchanged on recipes, as preferred.
• Half-fat, skimmed or full-fat milk may be used in all recipes, as preferred.
• Where it is necessary to blend foods, use a food processor, liquidiser or press through a sieve.
• Chilled foods are to be cooked from 5°C. DO NOT COOK FROM FROZEN.
• Ambient/fresh/dried/canned foods are to be cooked from 20°C. DO NOT COOK FROM FROZEN.
• Frozen foods are to be cooked from -18°C.
SPOON MEASURES
1.25ml
1/
4
teaspoon
2.5ml
1/
2
teaspoon 5ml 1 teaspoon 15ml 1 tablespoon
CONVERSION CHARTS
WEIGHT MEASURES
15g
1/
2
oz 25g 1oz 50g 2oz 100g 4oz 175g 6oz 225g 8oz 450g 1lb
VOLUME MEASURES
30ml 1floz 100ml 3floz 150ml 5floz (
1/
4
pt)
300ml 10floz (
1/
2
pt)
600ml 20floz (1pt)
18
R-24STM O/M + CkBk 5/4/01 8:40 am Page 18
DEFROSTING CHART
60 - 90 Minutes
15 - 30 Minutes
25 - 30 Minutes
25 - 30 Minutes
25 - 30 Minutes
15 - 20 Minutes
5 - 10 Minutes
15 - 20 Minutes
60 - 90 Minutes
25 - 30 Minutes
15 - 30Minutes
15 - 20 Minutes
15 Minutes
15 Minutes
15 - 20 Minutes
5 - 10 Minutes
10 - 15 Minutes
15 - 20 Minutes
Meat Joints (Beef,Lamb,Pork)
Minced Meat
Steak 2cm (3/4”) thick
Chops
Liver
Sausages
Bacon
Beefburgers
❖ Whole Poultry (Chicken,Turkey,Duck)
Chicken Portions
Chicken/Turkey Breasts & Drumsticks
Minced Turkey
Whole Fish (Trout, Mackerel)
Fish Fillets/Steaks
Apples/Blackcurrants Redcurrants/Raspberries Blackberries/Gooseberries Rhubarb/Strawberries
Bread (sliced)
Pastry (Puff or Shortcrust)
Meat & Fruit Pies (cooked)
28 - 30 Minutes/
450g (1lb)
10 - 12 Minutes/
450g (1lb)
11 - 12 Minutes/
450g (1lb)
20 Minutes/
450g (1lb)
9 - 10 Minutes/
450g (1lb)
10 - 12 Minutes/
450g (1lb)
10 - 12 Minutes/
450g (1lb)
10 - 12 Minutes/
450g(1lb)
20 - 22 Minutes/
450g(1lb)
8 - 9 Minutes/
450g (1lb)
10 - 12 Minutes/
450g(1lb)
10 - 12 Minutes/
450g(1lb)
8 - 9 Minutes/
450g(1lb)
8 - 9 Minutes/
450g (1lb)
7 - 8 Minutes/
450g(1lb)
6 Minutes/
400g(14oz)
5 Minutes/
450g(1lb)
7 - 8 Minutes/
large pie
10P
Stage 1: 30P Stage 2: 10P
30P
30P
30P
30P
30P
30P
10P
30P
30P
30P
30P
30P
30P
30P
30P
30P
Place in a flan dish. Turn over 4-5
times during defrosting. Shield.
Place on a plate.
Use sequence programming.
Stage 1: Defrost on 30P for the first
quarter of cooking time.
Stage 2: Defrost on 10P for the
remaining cooking time.
Turn over 3-4 times, removing
defrosted mince each time.
Place in a flan dish. Turn 2-3 times,
separate during defrosting. Shield.
Place in a flan dish. Turn 2-3 times,
separate during defrosting. Shield.
Place in a flan dish. Turn 2-3 times,
separate during defrosting. Shield.
Place in a flan dish. Turn 2-3 times,
separate during defrosting. Shield.
Place on a plate. Separate and re-
arrange twice during defrosting. Shield.
Place on a plate. Turn over and
separate twice during defrosting.
Place in a flan dish. Turn 4-5 times,
during defrosting. Shield.
Place in a flan dish. Turn 2-3 times,
separate during defrosting. Shield.
Place in a flan dish. Turn 2-3 times,
separate during defrosting. Shield.
Place in a bowl. Turn 3-4 times,
removing defrosted mince each time.
Place in a flan dish. Separate and re­arrange twice during defrosting. Shield.
Place in a flan dish. Separate and re­arrange twice during defrosting. Shield.
Place in a dish. Stir during defrosting.
Shield.
Place on the turntable. Separate and
rearrange during defrosting.
Place on a plate. Turn over half way
through defrosting.
Remove from foil container. Place in a
flan dish.
FOOD DEFROST MICRO ▼ METHOD ● STANDING
TIME POWER LEVEL TIME
▼ Method: If shielding is necessary, use small pieces of foil. ❖ Poultry: Chicken, turkey and duck must be defrosted without giblets.
● Standing Time: During recommended standing time, wrap or cover food with foil.
19
R-24STM O/M + CkBk 5/4/01 8:40 am Page 19
COOKING CHARTS
10 Minutes
10 Minutes
10 Minutes
2 - 3 Minutes
2 - 3 Minutes
2 Minutes
2 Minutes
10 Minutes
4 - 5 Minutes
10 Minutes
4 - 5 Minutes
4 - 5 Minutes
10 Minutes
1 Minute
10 Minutes
5 Minutes
2 - 3 Minutes
2 - 3 Minutes
3 - 4 Minutes
10 - 11 Minutes/
450g (1lb)
13 - 14 Minutes/
450g (1lb)
16 - 17 Minutes/
450g (1lb)
10 Minutes/
450g (1lb)
8 Minutes/ 450g (1lb)
3 - 8 Minutes/
2 - 8 sausages
2 - 5 Minutes
2 - 8 sausages
16 - 17 Minutes/
450g (1lb)
10 - 11 Minutes/
450g (1lb)
20 - 21 Minutes/
450g (1lb)
18 - 19 Minutes/
450g (1lb)
14 - 15 Minutes/
450g (1lb)
19 - 20 Minutes/
450g (1lb)
3 Minutes/
2 - 4 slices
12 - 13 Minutes/
450g (1lb)
11 Minutes/
450g (1lb)
10 Minutes/
450g (1lb)
(Max. 3lb)
6 - 7 Minutes/
450g (1lb)
6 - 7 Minutes/
450g (1lb)
70P
70P
70P
70P
70P
100P
100P
70P
70P
70P
70P
70P
70P
100P
70P
70P
100P
70P
70P
Place in a flan dish.
Turn over halfway through cooking.
Place in a flan dish.
Turn over halfway through cooking.
Place in a flan dish.
Turn over halfway through cooking.
Place in a flan dish.
Turn over halfway through cooking.
Place in a bowl.
Stir 2-3 times during cooking.
Place in a flan dish.
Turn over halfway through cooking.
Place in a flan dish.
Turn over halfway through cooking.
Place in a flan dish.
Turn over halfway through cooking.
Place in a flan dish.
Turn over halfway through cooking.
Place in a flan dish.
Turn over halfway through cooking.
Place in a flan dish.
Turn over halfway through cooking.
Place in a flan dish.
Turn over halfway through cooking.
Place in a flan dish.
Turn over halfway through cooking.
Place in a flan dish.
Turn over halfway through cooking.
Place in a flan dish.
Turn over halfway through cooking.
Place in a flan dish.
Turn over halfway through cooking.
Place in a bowl.
Stir 3-4 times during cooking.
Place in a flan dish.
Cover with cling film.
Place in a flan dish.
Cover with cling film.
FOOD COOKING MICRO METHOD STANDING
TIME POWER LEVEL TIME
Beef (rare) (Topside, Silverside)
Beef (medium) (Topside, Silverside)
Beef (well done) (Topside, Silverside)
Beefburgers
Minced Meat
Sausages (thick)
Sausages (thin)
Lamb (Fillet, Shoulder, Leg)
Lamb Chops
Pork (Loin, Leg)
Pork Chops (with bone)
Pork chops (boneless)
Gammon Joint
Bacon
Whole Poultry: Chicken, Turkey & Duck
Chicken/Turkey Portions, Breasts & Drumsticks
Minced Turkey
Fish Fillets
Whole fish & Steaks (Trout, Mackerel)
20
NOTES:
• All foods in this chart are cooked from chilled (5°C).
• Remove cooking juices halfway through cooking.
• DO NOT COOK FROM FROZEN USING THESE TIMINGS.
R-24STM O/M + CkBk 5/4/01 8:40 am Page 20
COOKING CHARTS
Aubergines & Broccoli (fresh)
Sliced Beans (green - fresh)
Brussels Sprouts (fresh)
Cabbage, Carrots, Cauliflower, Celery
Corn on the Cob (fresh)
Sliced Courgettes & Leeks (fresh)
Sliced Parsnips & Spinach (fresh)
Peas (fresh)
Potatoes, Jacket (250g/9oz - each)
Potatoes, Boiled (old & new - fresh)
Diced Swede & Turnips (fresh)
Beans & Cabbage (green - frozen)
Broccoli, Leaf Spinach /Brussels Sprouts (frozen)
Carrots - sliced (frozen)
Cauliflower florets (frozen)
Corn on the Cob (frozen)
Peas, Sweetcorn & Mixed Vegetables (frozen)
Apples & Rhubarb
Blackberries/Rasp­berries/Redcurrants
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
5 Minutes
4 Minutes
2 Minutes
2 Minutes
2 Minutes
3 Minutes
2 Minutes
3 Minutes
2 Minutes
2 Minutes
2 Minutes
FOOD COOKING MICRO METHOD STANDING
TIME POWER LEVEL TIME
6 Minutes/ 225g (8oz)
6 Minutes/ 225g (8oz)
6 Minutes/ 225g (8oz)
6Minutes/
225g (8oz)
7 Minutes/ 225g (8oz)
5 Minutes/ 225g (8oz)
6 Minutes/ 225g (8oz)
5 Minutes/ 225g (8oz)
12 Minutes/
2 potatoes
11 Minutes/
225g (8oz)
8 Minutes/ 225g (8oz)
6 Minutes/ 225g (8oz)
7 Minutes/ 225g (8oz)
7 Minutes/ 225g (8oz)
6 Minutes/ 225g (8oz)
12 Minutes/
2 Cobs
6 Minutes/ 225g (8oz)
6 Minutes/ 450g (1lb)
6 Minutes/ 450g (1lb)
100P
100P
100P
100P
100P
100P
100P
100P
100P
100P
100P
100P
100P
100P
100P
100P
100P
100P
100P
Place in dish. Add 30ml (2 tbsp) water.
Cover dish. Stir halfway through cooking.
Place in dish. Add 30ml (2 tbsp) water.
Cover dish. Stir halfway through cooking.
Place in dish. Add 45ml (3 tbsp) water.
Cover. Stir halfway through cooking.
Slice or break into florets. Place in dish.
Add 30ml (2 tbsp) water. Cover.
Stir halfway through cooking.
Place in dish. Add 45ml (3 tbsp) water.
Cover. Stir 1/2 through cooking.
Place in dish. Add 30ml (2 tbsp) water.
Cover dish. Stir halfway through cooking.
Place in dish. Add 45ml (3 tbsp) water.
Cover. Stir halfway through cooking.
Place in dish. Add 30ml (2 tbsp) water.
Cover dish. Stir halfway through cooking.
Prick in several places. Place in dish.
Place on the edge of the turntable.
Cut into quarters. Place in dish. Add 60ml (4 tbsp) water. Cover. Stir halfway through
cooking.
Place in dish. Add 45ml (3 tbsp) water.
Cover dish. Stir halfway through cooking.
Place in dish. Add 15ml (1 tbsp) water.
Cover dish. Stir halfway through cooking.
Place in dish. Add 15ml (1 tbsp) water.
Cover dish. Stir halfway through cooking.
Place in dish. Add 15ml (1 tbsp) water.
Cover dish. Stir halfway through cooking.
Place in dish. Add 15ml (1 tbsp) water.
Cover dish. Stir halfway through cooking.
Place in dish. Cover dish. Turnover halfway
through cooking.
Place in dish. Cover dish. Stir halfway
through cooking.
Peel & slice. Place in a dish and cover.
Stir during cooking.
Place in a dish and cover.
Stir during cooking.
21
NOTE:
• Fresh vegetables and fruit are cooked from 20°C (ambient temperature).
• Frozen vegetables are cooked from -18°C.
R-24STM O/M + CkBk 5/4/01 8:40 am Page 21
COOKING CHARTS
14 - 15 Minutes
20 - 21 Minutes
11 - 12 Minutes
12 - 13 Minutes
10 - 11 Minutes
11 - 12 Minutes
4 - 5 Minutes
4 - 5 Minutes
6 - 7 Minutes
7 - 8 Minutes
8 - 9 Minutes
15g (1/2oz) butter
4 eggs (size 3)
90ml (6tbsp) milk
salt & pepper
15g (1/2oz) butter
2 eggs (size 3)
30ml (2tbsp) milk
salt & pepper
FOOD ❇ COOKING MICRO METHOD ● STANDING
TIME POWER LEVEL TIME
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
30 Seconds
30 Seconds
Add 300ml (1/2 pint) boiling water/100g (4oz)
rice. Do not cover. Stir twice during cooking.
Add 400ml (14fl.oz) boiling water/100g (4oz)
rice. Do not cover. Stir twice during cooking.
Add 300ml (1/2 pint) boiling water/100g (4oz)
pasta. Do not cover. Stir twice during cooking.
Add 300ml (1/2 pint) boiling water/100g (4oz)
pasta. Do not cover. Stir twice during cooking.
Add 300ml (1/2 pint) boiling water/100g (4oz)
pasta. Do not cover. Stir twice during cooking.
Add 300ml (1/2 pint) boiling water/100g (4oz)
pasta. Do not cover. Stir twice during cooking.
Add 300ml (1/2 pint) boiling water/100g (4oz)
pasta. Do not cover. Stir twice during cooking.
Add 300ml (1/2 pint) boiling water/100g (4oz)
pasta. Do not cover. Stir twice during cooking.
Add 300ml (1/2 pint) boiling water/100g (4oz)
pasta. Do not cover. Stir twice during cooking.
Add 300ml (1/2 pint) boiling water/100g (4oz)
pasta. Do not cover. Stir twice during cooking.
Add 300ml (1/2 pint) boiling water/100g (4oz)
pasta. Do not cover. Stir twice during cooking.
1 Whisk together eggs and milk. Season. 2 Place butter in a 25.4cm (10”) flan dish.
Heat on 100P for 1 minute, until melted. Coat the dish with the melted butter.
3 Pour omelette mixture into flan dish. Cook on
100P for 2 minutes. Whisk mixture and cook again on 100P for1minute.
1 Melt the butter in a bowl on 70P
for 30 seconds.
2 Add the eggs, milk and seasoning and
mix well.
3 Cook on 70P for 2 minutes, stirring
every 30 seconds.
70P
70P
70P
70P
70P
70P
70P
70P
70P
70P
70P
100P
70P
White rice (long grain)
Brown rice
Spaghetti (short cut)
Macaroni (short cut)
Tagliatelle
Pasta shells
Spaghetti/ Tagliatelle
Fusilli/Penne/ Conchiglie/ Farfalle
Ravioli
Tortellini (white)
Tortellini (brown)
Omelette
Scrambled
EGGS INGREDIENTS
❇ Cooking Time: Cooking time is constant for any quantity of rice or pasta, quantity of boiling water has
to be adjusted according to quantity of rice or pasta, see Method.
● Standing Time (rice & pasta only): After standing, rinse in boiling water prior to serving.
DRIED PASTA
FRESH PASTA
❇ Cooking Time: Cooking time is constant for any quantity of rice or pasta, quantity of boiling water has
to be adjusted according to quantity of rice or pasta, see Method.
● Standing Time (rice & pasta only): After standing, rinse in boiling water prior to serving.
22
R-24STM O/M + CkBk 5/4/01 8:40 am Page 22
RECIPES
AVOCADO AU GRATIN
Serves 2 or 4 Preparation time - 8 minutes
50g (2oz) butter 50g (2oz) fresh breadcrumbs 50g (2oz) cooked ham, finely chopped 90ml (6 tbsp) double cream salt and pepper to taste 5ml (1 tsp) fresh parsley, chopped 2 large ripe avocados 15ml (1 tbsp) lemon juice 50g (2oz) cheese, grated fresh parsley sprigs to garnish
1 Place the butter in a bowl and heat on 100P for
30 seconds. Stir in the breadcrumbs and ham. Add enough cream to bind the mixture. Season with salt and pepper to taste and stir in the parsley. Cook on 100P for 3 - 4 minutes.
2 Cut the avocados in half. Remove the stone and
brush the flesh with lemon juice. Fill each avocado half with the breadcrumb mixture.
3 Place the filled avocados in a flan dish and
sprinkle with the grated cheese.
4 Cook on 100P for 1 minute, until the cheese has
melted. Garnish with sprigs of fresh parsley.
REHEATING CHART
Remove from can. Place in a dish and
cover. Stir halfway through cooking.
Place on kitchen roll.
Place in a flan dish. Do not exceed
cooking time advised by food
manufacturer.
Place in a flan dish. Do not exceed
cooking time advised by food
manufacturer.
Place directly on the turntable or in a
flan dish.
Remove from foil container and place
in flan dish or on plate.
Remove from foil container and place
in flan dish or on plate.
FOOD COOKING MICRO METHOD STANDING
TIME POWER LEVEL TIME
Canned foods (Soup, Baked beans, Spaghetti, Vegetables)
Bread rolls/ Croissants
Christmas pudding
Sausage rolls (cooked, chilled approx. 50g (2oz) each)
Quiche, (cooked, chilled)
Meat pie (cooked, chilled)
Fruit pie (cooked, chilled)
6 - 7 Minutes/
425g (15oz) can
40 - 50 Seconds/
2 croissants/2 rolls
40 Seconds/125g (5oz) slice
1 Minute/175g (6oz) pudding
50 Seconds/2 sausage rolls
1 Minute/4 sausage rolls
2 Minutes/6 sausage rolls
5 - 6 Minutes/small quiche 7 - 8 Minutes/large quiche
5 - 6 Minutes/small pie
9 - 10 Minutes/large pie
20 - 30 Seconds/50g - 70g
4 - 5 Minutes/450g (1lb)
6 - 7 Minutes/600g (1lb 5oz)
2 Minutes
Nil
30 Seconds
30 Seconds
1 - 2 Minutes 2 - 3 Minutes
2 - 3 Minutes 3 - 4 Minutes
1 Minute 1 - 2 Minutes 2 - 3 Minutes
70P
70P
70P
70P
70P
70P
50P
NOTE: Take care when heating foods with high sugar or fat content, for example, Christmas pudding and mince pies.
DO NOT EXCEED THE REHEATING TIMES GIVEN IN THE CHART ABOVE.
23
R-24STM O/M + CkBk 5/4/01 8:40 am Page 23
RECIPES
24
TOMATO & ORANGE SOUP
Serves 4 Preparation time - 10 minutes
25g (1oz) butter 125g (5oz) onion, chopped 1 large carrot, finely chopped 1 large potato, finely chopped 800g (1
3
/4
lb) canned, chopped tomatoes juice and grated rind of 1 medium orange 900ml (1
1
/2
pints) hot vegetable stock
salt and pepper to taste
1 Melt the butter in a large bowl on 100P for 30
seconds.
2 Add the onion, carrot and potato and heat on
100P for 6 minutes. Stir halfway through cooking.
3 Add the tomatoes, orange juice, orange rind and
stock. Mix thoroughly. Season with salt and pepper to taste. Cover the bowl and cook on 100P for 15 minutes, stir 2 - 3 times during cooking, until the vegetables are tender.
4 Blend in a food processor. Return to the bowl
and heat on 100P for 5 minutes.
CREAMY MUSHROOM SOUP
Serves 4 Preparation time - 6 minutes
125g (5oz) onion, chopped 225g (8oz) mushrooms, sliced 25g (1oz) butter 25g (1oz) plain flour 300ml (
1
/2 pint) milk
450ml (
3
/4 pint) hot vegetable stock
2.5ml (
1
/2 tsp) dried marjoram
2.5ml (
1
/2 tsp) dried basil salt and pepper to taste 150ml (
1
/4 pint) double cream
1 Cook the onion, mushrooms and butter together
in a bowl on 100P for 5 minutes.
2 Stir in the flour to form a paste, gradually add
the milk and the stock.
3 Stir in the marjoram, basil, salt and pepper to
taste. Cook on 100P for 9 minutes, stir after 5 minutes through cooking.
4 Blend the soup and add the cream. Cook on
100P for 7 minutes.
FISH PIE
Serves 4 Preparation time - 18 minutes
675g (1
1
/2lb) potatoes, peeled and chopped 75ml (5tbsp) water 25g (1oz) butter 30-60ml (2 - 4 tbsp) milk salt and pepper to taste 450g (1lb) fish fillets (e.g. fresh cod) 300ml (
1
/2 pint) parsley sauce (See Page 29)
25g (1oz) cheese, grated
1 Place potatoes in a bowl, add 75ml (5 tbsp)
water. Cover and cook on 100P for 14 minutes, until soft enough to mash. Mash with butter, milk and seasoning.
2 Place fish in a flan dish in a single layer, cover
and cook on 70P for 7 minutes. Flake the fish and mix with the parsley sauce. Pour into a flan or casserole dish. Spread the potatoes on top and sprinkle with the grated cheese.
3 Cook on 70P for 7 minutes, until the cheese has
melted.
GARLIC MUSHROOMS
Serves 6 Preparation time - 4 minutes
50g (2oz) butter 3 cloves garlic, crushed 175g (6oz) mushrooms, quartered 5ml (1 tsp) fresh parsley, chopped
Variation: Garlic Prawns: Substitute mushrooms with 250g (9oz) tiger prawns, cooked and peeled.
1 Heat the butter on 100P for 20 - 30 seconds. Stir
in the garlic and cook on 100P for a further 30 seconds.
2 Stir in the mushrooms and parsley and cook on
50P for 10 minutes, stirring 2 - 3 times. Serve in ramekin dishes with French bread.
R-24STM O/M + CkBk 5/4/01 8:40 am Page 24
RECIPES
25
POACHED SALMON WITH MUSTARD SAUCE
Serves 4 Preparation time - 5 - 6 minutes
4 salmon steaks (approx. 175g (6oz) each) 45ml (3 tbsp) dry white wine 300ml (
1
/2 pint) mustard sauce (See Page 29)
sprig of fresh rosemary to garnish
1 Place the salmon steaks in a large flan dish, pierce
in several places and add the wine. Cover and cook on 70P for 8 minutes. Allow to stand whilst preparing the sauce.
2 Place the salmon steaks in a warm serving dish,
reheat on 70P for 2 minutes. Serve the sauce separately.
STIR FRIED VEGETABLES
Serves 4 Preparation time - 10 - 12 minutes
15ml (1 tbsp) sunflower oil 30ml (2 tbsp) soy sauce 15ml (1 tbsp) sherry
2.5cm (1”) root ginger, peeled and finely grated 1 garlic clove, crushed 2 medium carrots, cut into fine strips 100g (4oz) button mushrooms, chopped 50g (2oz) beansprouts 100g (4oz) mange-tout 1 red pepper, seeded and thinly sliced 4 spring onions, chopped 100g (4oz) canned water chestnuts, sliced
1
/4
head of chinese leaves, thinly sliced
1 Place the oil, soy sauce, sherry, ginger, garlic
and carrots in a large bowl, mix thoroughly.
2 Cover and cook on 100P for 5 minutes, stirring
once.
3 Add the button mushrooms, beansprouts,
mange-tout, red pepper, spring onions, water chestnuts and chinese leaves. Mix thoroughly.
4 Cook on 100P for 6 minutes, until the
vegetables are tender. Stir 2 - 3 times during cooking.
Stir fried vegetables are ideally served with meat or fish.
BEEF STROGANOFF
Serves 4 Preparation time - 10 - 12 minutes
800g (1
3
/
4lb) rump steak, cut into strips
50g (2oz) plain flour salt and pepper to taste 125g (5oz) onion, finely chopped 30ml (2 tbsp) tomato purée 450ml (
3
/
4 pint) hot beef stock
150ml (
1
/
4 pint) white wine
30ml (2 tbsp) cornflour blended with water 100g (4oz) mushrooms, thinly sliced 150ml (
1
/
4 pint) soured cream
1 Toss the steak in the flour, salt and pepper, until
evenly coated.
2 Place the steak, remaining flour, onion, tomato
purée, stock and white wine in a casserole dish. Cover and cook on 50P for 30 minutes. Stir 2 - 3 times during cooking.
3 Stir in cornflour, mushrooms and cream. Cook,
uncovered, on 50P for 8 minutes.
Ideal served on a bed of tagliatelle or rice.
R-24STM O/M + CkBk 5/4/01 8:40 am Page 25
RECIPES
26
MOUSSAKA
Serves 6 Preparation time - 45 minutes
450g (1lb) aubergines, thinly sliced 30ml (2 tbsp) olive oil 225g (8oz) onion, chopped 15ml (1 tbsp) fresh parsley, chopped 2 cloves garlic, crushed 350g (13 oz) minced lamb 150ml (
1
/4 pint) hot stock 400g (14oz) canned, chopped tomatoes 30ml (2 tbsp) tomato purée salt and pepper to taste 300ml (
1
/2 pint) white sauce (See Page 29) 200g (7oz) cheese, grated
1 Sprinkle aubergines with salt and leave to drain on
kitchen paper for 30 minutes. Heat 15ml (1 tbsp) olive oil, onions, parsley and garlic on 100P for 30 seconds. Stir in meat, mix well and cook on 100P for 4 minutes, stirring twice.
2 Add stock, tomatoes, purée and seasoning. Stir
well and cook on 100P for 4 minutes.
3 Rinse salt from aubergines and pat dry with
kitchen paper. Place in a bowl with remaining oil. Cover and cook on 100P for 4 minutes.
4 Use
2
/3 of the aubergines to cover bottom and sides of a 1.5 litre casserole dish. Add meat and top with remaining aubergines.
5 Stir half the cheese into the sauce. Pour over
aubergines and sprinkle with remaining cheese.
6 Cook on 50P for 25 - 28 minutes.
CANNELLONI
Serves 4 Preparation time - 25 minutes
125g (5oz) onion, chopped 2 cloves garlic, crushed 25g (1oz) butter 450g (1lb) minced beef 100g (4oz) mushrooms, chopped 15ml (1 tbsp) tomato purée 400g (14oz) canned, chopped tomatoes 150ml (
1
/4 pint) hot beef stock salt and pepper to taste 12 pieces of cannelloni 300ml (
1
/2 pint) cheese sauce (See Page 29) extra grated cheese to sprinkle
1 Place onion, garlic and butter in a dish. Cook
on 100P for 2 minutes.
2 Add the minced meat and cook on 100P for 8
minutes, stirring twice during cooking.
3 Add mushrooms, tomato purée, tomatoes, beef
stock and seasoning. Cook on 100P for 15 minutes, stir every 5 minutes until thick.
4 Fill cannelloni with meat mixture and place in a
deep 20.4cm (8”) square dish. Place any remaining mixture around the cannelloni.
5 Pour the cheese sauce over the cannelloni and
sprinkle with cheese. Cook on 70P for 20 minutes.
STEAK & KIDNEY PUDDING
Serves 4 Preparation time - 20 - 25 minutes
450g (1lb) stewing steak, cubed 100g (4oz) kidney, cubed 125g (5oz) onion, chopped
2.5ml (
1
/2
tsp) dried mixed herbs
450ml (
3
/4
pint) hot beef stock 15ml (1 tbsp) cornflour, mixed with a little water 225g (8oz) self raising flour
2.5ml (
1
/2 tsp) salt 5ml (1 tsp) baking powder 100g (4oz) suet approximately 150ml (
1
/4 pint) cold water
15ml (1 tbsp) milk
1 Place steak, kidney, onion, herbs and stock in a
large casserole dish. Cover and cook on 70P for 30 minutes. Stir halfway through cooking and add the cornflour to thicken.
2 To make the pastry, place the flour, salt, baking
powder and suet in a bowl and mix well.
3 Add enough cold water to form a soft dough.
Knead lightly. Roll out
2
/
3 of the pastry and line
a 1 litre (1
3
/
4 pint) greased pudding basin with
this pastry. Roll out the remaining pastry and cut a circle large enough to cover the surface.
4 Fill the basin with the meat mixture, top with
pastry circle and brush with milk. Make a slit in centre to allow steam to escape.
5 Cover with cling film, pierce and cook on 100P
for 15 minutes.
R-24STM O/M + CkBk 5/4/01 8:40 am Page 26
RECIPES
27
BOLOGNESE SAUCE
Serves 4 Preparation time - 12 minutes
45ml (3 tbsp) vegetable oil 150g (5
1
/2oz) onion, finely chopped 100g (4oz) celery, finely chopped 2 cloves garlic, crushed 75g (3oz) bacon, finely chopped 1 bay leaf 400g (14oz) canned, chopped tomatoes 30ml (2 tbsp) tomato purée 450g (1lb) lean minced beef 15ml (1 tbsp) dried mixed herbs 300ml (
1
/2 pint) red wine
300ml (
1
/2 pint) hot beef stock salt and pepper to taste 30ml (2 tbsp) cornflour blended with 30ml water
1 Place oil, onion, celery, garlic and bacon into a
bowl and mix well. Cover and cook on 100P for 6 minutes, stir halfway through cooking.
2 Add the bay leaf, tomatoes, tomato purée and
minced beef to the vegetable mixture. Cook on 100P for 5 minutes, stir 2 - 3 times during cooking to break up the mince as it cooks.
3 Add the herbs, wine, stock and blended
cornflour and mix thoroughly. Cook on 70P for 20 - 22 minutes, stir 2 - 3 times during cooking until the sauce has thickened. Season to taste and serve hot with spaghetti.
Bolognese Sauce- Variations:
Shepherds pie: Make as the bolognese sauce, omitting the wine. Place in dish, top with 675g (11/2lb) mashed potatoes. Heat on 100P for 5 - 6 minutes. Chilli Con Carne: Make as the bolognese sauce. At stage 3, add 450g (1lb) drained canned red kidney beans and 5 - 15ml (1 - 3 tsp) chilli powder, to taste.
TURKEY FRICASSEE
Serves 4 Preparation time - 10 minutes
50g (2oz) butter 125g (5oz) onion, finely chopped 125g (5oz) leeks, sliced 50g (2oz) plain flour 5ml (1 tsp) mustard powder 300ml (
1
/
2 pint) milk
300ml (
1
/
2 pint) single cream
450g (1lb) cooked turkey, chopped salt and pepper to taste 15ml (1tbsp) fresh parsley, chopped to garnish
1 Place the butter in a large bowl and heat on
100P for 30 seconds.
2 Stir in the onion and leeks. Cook on 100P for 3
minutes.
3 Stir in the flour and mustard powder, gradually
add the milk and cream. Cook on 100P for 5 ­6 minutes, stirring every minute, until smooth and thickened.
4 Add the turkey and seasoning. Cook on 100P for
13 minutes. Stir 2 - 3 times.
Garnish with parsley to serve.
HONEYED CHICKEN
Serves 4 Preparation time - 6 minutes
4 boneless chicken breasts (200g (7oz) each) 45ml (3 tbsp) clear honey 5ml (1 tsp) whole grain mustard
2.5 ml (
1
/2 tsp) dried tarragon 15ml (1 tbsp) tomato purée 150ml (
1
/4 pint) chicken stock 15ml (1 tbsp) cornflour blended with water salt and pepper to taste
1 Place the chicken breasts in a casserole dish. 2 Mix all remaining ingredients together and pour
over the chicken.
3 Cover and cook on 70P for 25 minutes.
Turnover and coat the chicken with the sauce several times during cooking.
R-24STM O/M + CkBk 5/4/01 8:40 am Page 27
BEAN CASSEROLE
Serves 4 Preparation time - 25 minutes
15ml (1 tbsp) olive oil 200g (8oz) aubergines, cut in 2.5cm (1”) cubes 100g (4oz) leeks, sliced 1 clove garlic, crushed 50g (2oz) celery, sliced 500g (1lb 2oz) canned, chopped tomatoes 300g (12oz) canned, mixed beans, drained 2 vegetable stock cubes
2.5ml (
1
/2 tsp) basil 50g (2oz) fresh baby sweetcorn, chopped salt and pepper to taste
1 Place the oil, aubergine, leeks, garlic and celery
in a 2.5 litre (4 pint) casserole dish, mix well. Heat on 100P for 4 - 5 minutes, stir after 3 minutes.
2 Add the tomatoes, beans, crumbled stock cubes
basil and sweetcorn. Season and mix well.
3 Cover and cook on 70P for 20 minutes, stir twice
during cooking.
Serve with rice or baked potatoes.
CHEESY JACKETS
Serves 2 Preparation time - 20 minutes
2 baking potatoes, (approx. 250g (9oz) each) 50g (2oz) butter 100g (4oz) Double Gloucester cheese, finely chopped 15ml (1 tbsp) fresh chives, chopped 50g (2oz) mushrooms, finely chopped salt and pepper to taste
1 Prick each potato in several places. Cook on
100P for 12 - 13 minutes. Halve each potato and scoop the flesh into a bowl, add the butter, cheese, chives and mushrooms. Mix well and season.
2 Pile mixture back into the potato skins and place
in a flan dish, on the turntable.
3 Cook on 50P for 10 - 12 minutes.
CHEESE & POTATO LAYER
Serves 4 Preparation time - 15 minutes
450g (1lb) par-boiled potatoes, thinly sliced 225g (8oz) Cheddar cheese, thinly sliced 125g (5oz) onion, sliced 225g (8oz) leeks, sliced 100g (4oz) cooked ham, chopped 600ml (1 pint) white sauce (See Page 29) 50g (2oz) cheese, grated
1 Place alternate layers of potato, cheese, onion,
leek, ham and white sauce in a casserole dish, until all ingredients are used. Top with grated cheese.
2 Cook on 70P for 25 - 30 minutes.
RECIPES
28
CHICKEN CACCIATORE
Serves 4 Preparation time - 10 minutes
225g (8oz) mushrooms, sliced 125g (5oz) onion, chopped 1 clove garlic, crushed 60ml (4 tbsp) tomato purée 300ml (
1
/2 pint) red wine 5ml (1 tsp) dried oregano 5ml (1 tsp) dried parsley salt and pepper to taste 4 chicken fillets (200g (7oz) each)
1 Place mushrooms, onion and garlic in a large
casserole dish. Cook on 100P for 3 minutes.
2 Stir in all remaining ingredients except for the
chicken. Mix well. 3 Add chicken fillets and coat with the sauce. 4 Cook on 70P for 25 minutes. Stir and coat the
chicken twice during cooking.
Serve with rice or jacket potatoes.
R-24STM O/M + CkBk 5/4/01 8:40 am Page 28
FRUIT CRUMBLE
Serves 4 Preparation time - 6 - 8 minutes
450g (1lb) seasonal fresh fruit, lightly cooked 100g (4oz) brown sugar 5ml (1 tsp) cinnamon 100g (4oz) plain wholemeal flour 75g (3oz) rolled oats 75g (3oz) butter
1 Place the fruit, 50g (2oz) of the brown sugar
and the cinnamon in a dish, mix well.
2 Place flour and oats in bowl, mix well and rub in
butter, until mixture resembles fine breadcrumbs. Add remaining brown sugar, mix well. Sprinkle over the fruit and cook on 50P for 12 - 14 minutes.
❇
“Setting point”: To determine setting point, place 5ml (1 tsp) of jam onto a chilled saucer. Allow to stand for
1 min. Move surface of the jam gently with your finger, if the surface wrinkles the setting point has been reached.
WHITE SAUCE
300ml (1/2 pint) Preparation time - 5 - 6 minutes
25g (1oz) butter 25g (1oz) plain flour 300ml (
1
/2 pint) milk
salt and pepper to taste
1 Place the butter in a bowl and heat on 100P for
30 seconds, until melted.
2 Stir in the flour and whisk in the milk. Cook on
100P for 5 minutes, stirring halfway through cooking, until thick and smooth. Season with salt and pepper to taste.
MUSTARD SAUCE
300ml (1/2 pint) Preparation time - 4 - 5 minutes
25g (1oz) butter 45ml (3 tbsp) whole grain mustard 200ml (7floz) soured cream salt and pepper to taste 15ml (1 tbsp) fresh parsley, chopped
1 Melt the butter in a bowl on 100P for 30 seconds
Add the mustard, soured cream, salt, pepper and parsley. Mix well.
2 Cook on 100P for 3 minutes. Stir every minute
until smooth and thick.
This dish is ideal served with meat or fish.
Variations:
Cheese sauce: Stir in 75g (3oz) grated cheese and 5ml (1 tsp) mustard powder at Stage 2.
Serve with vegetables, fish or meat.
Parsley sauce: Stir 15-30ml (1 - 2 tbsp) fresh, chopped parsley into the finished sauce. Serve with fish. Onion sauce: Stir 225g (8oz) cooked onion, finely chopped into the finished sauce. Heat on 100P
for 2 - 3 minutes before serving. Serve with vegetables.
Sweet white sauce: Omit salt and pepper from basic recipe. Add 15 - 30ml (1 - 2 tbsp) caster sugar at
Stage 2. Serve with puddings as an alternative to custard.
STRAWBERRY JAM
Makes 675g(11/2lb) Preparation time - 15 minutes
675g (1
1
/2lb) strawberries, hulled 45 ml (3 tbsp) lemon juice 675g (1
1
/2lb) preserving sugar
1 Place strawberries and lemon juice in a large
bowl, heat on 100P for 5 minutes, or until the fruit has softened. Add sugar, mix well.
2 Cook on 70P for 45 - 50 mins, until setting point
❇ is reached, stir every 4-5 mins.
3 Pour into hot, clean jars. Cover, seal and label.
29
RECIPES
R-24STM O/M + CkBk 5/4/01 8:40 am Page 29
GINGER CAKE
Serves 4 - 6 (700g) Preparation time 12 - 14 minutes
175g (6oz) caster sugar 175g (6oz) margarine 3 eggs (size 3) 175g (6oz) self raising flour 2” piece, fresh stem ginger, grated 15ml (1 tbsp) ground ginger 45ml (3 tbsp) orange juice topping: 225g (8oz) cream cheese
grated rind of 1 orange 5ml (1 tsp) orange juice 30ml (2 tbsp) icing sugar
1 Cream the sugar and margarine until light and
fluffy. 2 Beat in the eggs one at a time. 3 Sift the flour and fold into the mixture. 4 Add the grated fresh ginger, ground ginger and
orange juice then mix to a dropping consistency. 5 Spoon the mixture into a greased and lined 7”
PYREX cake dish. 6 Cook using Express Cook EC-8 “Cake”. 7 Leave to stand for 10 minutes. 8 To prepare the topping, combine the cream
cheese, orange juice and icing sugar until
smooth. Spread on top of the cake.
Keep refrigerated.
COFFEE & ALMOND CAKE
Serves 4-6 (700g) Preparation time 12 - 14 minutes
175g (6oz) caster sugar 175g (6oz) margarine 3 eggs (size 3) 175g (6oz) self raising flour 5ml (1 tsp) almond essence 15ml (1 tbsp) instant coffee 30ml (2 tbsp) hot water topping: 100g (4oz) icing sugar
15ml (1 tbsp) water 25g (1oz) almonds 25g (1oz) glace cherries
1 Cream the sugar and margarine until light and
fluffy. 2 Beat in the eggs one at a time. 3 Sift the flour and fold into the mixture. 4 Dissolve the coffee in the hot water and fold into
the mixture, together with the almond essence. 5 Spoon into a greased and lined 7” PYREX cake
dish. 6 Cook using Express Cook EC-8 “Cake”. 7 Leave to stand for 10 minutes. 8 Mix the icing sugar and water to make a smooth
paste.
Drizzle over the cake and sprinkle with the
almonds and cherries.
Keep refrigerated.
DOUBLE CHOC-CHIP CAKE
Serves 4-6 (700g) Preparation time 12 - 14 minutes
175g (6oz) caster sugar 175g (6oz) margarine 3 eggs (size 3) 75g (3oz) self raising flour 50g (2oz) cocoa powder 75g (3oz) plain or milk chocolate drops
1 Cream the sugar and margarine until light and
fluffy. 2 Beat in the eggs one at a time. 3 Sift the flour and cocoa powder then fold into the
mixture. 4 Add chocolate drops and stir well. 5 Spoon into a greased and lined 7” PYREX cake
dish. 6 Cook using Express Cook EC-8 “Cake”.
Leave to stand for 10 minutes.
30
RECIPES
R-24STM O/M + CkBk 5/4/01 8:40 am Page 30
CLEANING & MAINTENANCE
WARNINGS:
• Never adjust, repair or modify the oven yourself. It is hazardous for anyone other than a competent person to carry out any service or repair operation which involves the removal of a cover which gives protection against exposure to microwave energy.
• The door seal stops microwave leakage during oven operation, but does not form an airtight seal. It is normal to see drops of water, light or feel warm air around the oven door. Food with a high moisture content will release steam and cause condensation inside the door which may drip from the oven.
• Repairs & Modifications: Do not attempt to operate the oven if it is not working properly.
• Outer Cabinet & Lamp Access: Never remove the outer cabinet. This would be very dangerous due to high voltage parts inside which must never be touched, as this could be fatal. As your oven is not fitted with a lamp access cover, if the lamp fails, do not attempt to replace the lamp yourself, call a Service Technician appointed by SHARP.
If you think the oven is not working properly there are some simple checks you can carry out yourself before calling an engineer. This will help prevent unnecessary service calls if the fault is something simple. Simply answer “YES” or “NO” to the following questions: (Put half a cup of water in the oven, on the turntable and close the door. Select 100P and programme the oven to cook for 1 minute.)
1. Does the oven lamp come on when it is cooking? YES/NO
2. Does the turntable rotate? YES/NO
3. Does the cooling fan work? (Check by placing your
hand above the air vent openings) YES/NO
4. After 1 minute does the audible signal sound? YES/NO
5. Is the water in the cup hot? YES/NO
If you answer “NO” to any question first check that the oven is plugged in properly and the fuse has not blown, if there is no fault with either, check against the Troubleshooting chart on page 32.
OVEN INTERIOR
Clean the microwave oven cavity after each use with a mild detergent solution on a soft cloth, pay special attention to the waveguide cover.
Take care not to let soapy water drip through the small holes in the oven walls and the cavity floor particularly if the turntable and roller stay are removed. Excess water spillage through these holes will cause damage to the oven interior. It is important that the door seals and sealing surfaces are kept clean at all times, wipe regularly with a damp cloth. To prevent splashing, cover food wherever possible.
TURNTABLE & SUPPORT
Leave to cool before cleaning to prevent them from breaking.
OUTER CABINET
Wipe the outside cabinet with a mild detergent solution on a soft cloth. The control panel must be wiped clean whilst the door is open, therefore inactivating the oven.
• Do not allow grease or dirt to build up on the door seals and adjacent parts, as this may prevent the door from closing correctly and may cause a leakage of microwaves. To clean use a mild detergent solution on a soft damp cloth.
• Keep the waveguide cover clean at all times. If you leave grease or fat in the cavity, it may overheat, smoke or even catch fire when next using the oven.
• Never use spray cleaners, oven keys or abrasive scourers as these damage the surface of the oven.
WARNINGS
TROUBLESHOOTING
31
R-24STM O/M + CkBk 5/4/01 8:40 am Page 31
TO REPLACE THE MAINS PLUG
TROUBLESHOOTING
POSSIBLE CAUSE
When oven is working, air circulates within the cavity. The door does not form an airtight seal so air may escape from the door.
The oven cavity will normally be colder than the food being cooked, and so steam produced when cooking will condense on the colder surface. The amount of steam produced depends on the water content of the food being cooked. Some foods, such as potatoes have a high moisture content. Condensation trapped in the door glass should clear after a few hours.
Arcing will occur when a metallic object comes into close proximity to the oven cavity during cooking. This may possibly roughen the surface of the cavity, but would not otherwise damage the oven.
Ensure all “eyes” are removed and the potatoes have been pierced, stand directly onto the turntable or in a heat resistant flan dish or similar.
Check the door is closed properly.
Ensure correct power level has been selected. The microwave energy pulses ON/OFF during cooking/defrosting. The cabinet may become hot to the touch - keep children away.
Outer cabinet is hot.
PROBLEM
Draught circulates around the door.
Flashing or arcing from within the cavity when cooking.
Arcing potatoes.
After setting the time, the oven does not start.
Oven cooks too slowly. Oven makes a noise.
Condensation forms in the oven, and may drip from the door.
The wires in the mains cable are colour coded as shown opposite:
As the colours of the cores in the mains lead of your oven may not correspond with the coloured marking identifying the terminals in your plug, connect the wires as described below: Make sure the terminal screws are tight and the cable is held securely by the cable grip where it enters the plug. Like most appliances in your home, your oven must be connected to a single phase 230-240 Volt, 50Hz alternating current supply. If you do not make the proper electrical connections you might damage the oven or injure yourself. Neither SHARP nor the supplier will be liable if this happens.
green and yellow stripes = EARTH blue = NEUTRAL brown = LIVE
• The green and yellow wire to the plug terminal marked E or or coloured green or coloured green and yellow.
• The blue wire to the plug terminal marked N or coloured black or coloured blue.
• The brown wire to the plug terminal marked L or coloured red or coloured brown.
STANDARD TIME
40 MINUTES
NOTE:
If you cook food for more than 40 minutes using 100P (see chart opposite), the oven’s safety mechanism will activate, reducing the microwave power level to 70P.
COOKING MODE
Microwave 100P cooking
32
WARNING! THIS APPLIANCE MUST BE EARTHED. IF YOU HAVE ANY DOUBTS ABOUT YOUR ELECTRICAL SUPPLY ASK A QUALIFIED ELECTRICIAN.
R-24STM O/M + CkBk 5/4/01 8:40 am Page 32
GUARANTEE
CALLING FOR SERVICE
Subject to the conditions listed below, SHARP Electronics (U.K.) Ltd (hereafter called “the Company”), guarantee to provide for the repair of, or, at its option replace this SHARP equipment, or any component thereof, (other than Glass Turntables), which is faulty or below standard, as a result of inferior workmanship or materials.
The conditions of the Guarantee:
1 This Guarantee shall only apply to defects or faults
which are notified to the Company, or a SHARP authorised service facility, within one year from the date of purchase of the equipment, provided that this Guarantee shall extend for a further period of one year in respect of microwave oven magnetron parts only.
2 This Guarantee covers equipment intended for
private domestic use only. This oven is suitable for domestic food preparation and is not designed for commercial, industrial or laboratory use. This Guarantee does not apply to equipment used in the course of a business, trade or profession. Only use the microwave oven for cooking, defrosting or reheating of food. SHARP declines any liability for damages caused by improper use.
3 This Guarantee does not cover any faults or defects
caused by accident, misuse, fair wear and tear, neglect, tampering with the equipment, or any attempt at adjustment or repair other than by a SHARP authorised service facility.
4 Please clean your microwave oven regularly and
remove any stains or fat residues without delay. Failure to do this may affect the quality and safety of the product or prejudice your guarantee.
5 In the unlikely event of your equipment requiring
repair, please contact the dealer or supplier from whom it was purchased. You will need to provide proof of date of purchase to the repairing company. Please keep your invoice or receipt, which is supplied at the time of purchase. Where it is not possible to contact the dealer or supplier from whom the oven was purchased, please contact the telephone number given below. You will then be given details of how to obtain service.
Telephone: 08705 274277 (office hours)
6 This Guarantee is offered as an additional benefit to
the consumer’s statutory rights and does not affect these rights in any way.
SHARP parts and accessories have been specifically designed for SHARP Microwaves.
No liability can be accepted for any inaccuracies or omissions in this publication, although every possible care has been taken to make it as complete and accurate as possible.
• For general information & assistance with oven queries, please contact our
Customer Information Centre: U.K.: 08705 274277 (office hours) Ireland: 01 676 0648 (office hours) Website: http://www.sharp.co.uk/support
• Replacement accessories may be obtained from our main parts distributor Willow Vale Electronics Ltd. Telephone: 0121 766 5414
• If you are unable to resolve a problem using the
checks covered on the last few pages, do not
attempt to service this microwave oven yourself.
• Contact the dealer or supplier from whom the oven was purchased in order to obtain service. Where this is not possible, please contact the SHARP Customer Information Centre, telephone: 08705 274277 (office hours).
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R-24STM O/M + CkBk 5/4/01 1:57 pm Page 33
SHARP ELECTRONICS (U.K.) LTD
Manchester, U. K.
U.K.: 08705 274277 (office hours)
Ireland: 01 676 0648 (office hours)
Website: http://www.sharp.co.uk/support
PRINTED IN THE UK
TINS-A253URR0
100% of the pulp used
in making this paper comes
from sustainable forests
AC Line Voltage . . . . . . . . . . . . . . . . . . . . . . . . . . .Single phase 230 - 240V, 50Hz
Power Consumption:
Microwave . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1.2kW
Input Current:
Microwave . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5.3A
Output power:
Microwave . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .800W (IEC 60705)
MAFF heating category . . . . . . . . . . . . . . . . . . . . . .E
Microwave frequency . . . . . . . . . . . . . . . . . . . . . . .2450MHz
Outside Dimensions . . . . . . . . . . . . . . . . . . . . . . . .449(W) x 282(H) x 366(D) mm
Cavity Dimensions . . . . . . . . . . . . . . . . . . . . . . . . .287(W) x 220(H) x 311(D) mm
Oven capacity . . . . . . . . . . . . . . . . . . . . . . . . . . . .20 litres
Cooking uniformity . . . . . . . . . . . . . . . . . . . . . . . . .Turntable diameter (272mm)
Weight . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Approx. 13.5kg
This oven complies with the requirements of Directives 89/336/EEC and 73/23/EEC as amended by 93/68/EEC.
As part of a policy of continuous improvement, we reserve the right to alter design and specification without notice.
No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form, electronically, mechanically, photocopied, recorded, translated or other means without prior permission from SHARP Electronics (U.K.) Ltd.
The illustrations, technical information and data contained in this publication to our best knowledge, were correct at the time of going to print. The right to change specifications, at any time, without notice, is reserved as part of our policy of continuous development and improvement.
SPECIFICATIONS
R-24STM O/M + CkBk 5/4/01 8:40 am Page 34
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